Cereals and Nutraceuticals
Singh, Joginder, Kaur, Sawinder, Rasane, Prasad
- 出版商: Springer
- 出版日期: 2024-08-30
- 售價: $7,010
- 貴賓價: 9.5 折 $6,660
- 語言: 英文
- 頁數: 278
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 9819725410
- ISBN-13: 9789819725410
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相關主題
商品描述
This book is focused on the production, cultivation, processing, composition, nutritional value, value addition, health implications, limitations and safety of nutricereals with an emphasis on their functional significance.
With changing food habits and increasing health concerns, consumers around the world are opting for a more nutritious diet than that was consumed until recently. Nutricereals are now becoming a food of choice for many and newer products are being developed using them. Thus, a better understanding of these valuable crops is becoming essential. Researchers and scientists around the world have now turned their attention to nutricereals as a cheaper and most important solution to nutritional deficiencies. Processing of these cereals is matter of advanced research in recent times to make it suitable and palatable for human consumption and taste, and hence high emphasis is given on processing and value addition of these cereals. A comprehensive account of these important aspects is highly required. The book covers specific aspects of the nutricereals of consumption pattern and acceptance and the cultivation practices and health benefits associated with their consumption. Considerations on processing, value addition and safety associated with various nutricereals and current and future challenges and the opportunities for its utilization are highlighted in the book.
This book forms an important resource on nutricereals for food technologists and food scientists.
商品描述(中文翻譯)
本書專注於營養穀物的生產、栽培、加工、成分、營養價值、增值、健康影響、限制和安全性，並強調其功能重要性。
隨著飲食習慣的改變和健康問題的增加，全球消費者選擇比最近消費的飲食更營養豐富的飲食。營養穀物現在成為許多人的首選食物，並且正在開發使用它們的新產品。因此，對這些有價值的作物有更好的了解變得至關重要。全球的研究人員和科學家現在將注意力轉向營養穀物，作為營養不足的更便宜和最重要的解決方案。近年來，這些穀物的加工已成為先進研究的問題，以使其適合人類食用和口感，因此在這些穀物的加工和增值上非常重視。對這些重要方面的全面介紹是非常必要的。本書涵蓋了營養穀物的消費模式和接受度以及與其消費相關的栽培方法和健康益處。本書還強調了與各種營養穀物相關的加工、增值和安全性的考慮，以及目前和未來的挑戰和利用機會。
本書對於食品技術人員和食品科學家來說是一個重要的營養穀物資源。
作者簡介
Dr. Joginder Singh is a Professor at the Department of Botany, Nagaland University, Lumami, Nagaland India. Previously, he worked as a Professor in the school of Bioengineering and Biosciences, Lovely Professional University and also as a Young Scientist at Microbial Biotechnology and Biofertilizer Laboratory, Department of Botany, Jai Narain Vyas University in research project funded by the Department of Science and Technology, Govt. of India. He is an active member of various scientific societies and organizations. He has more than 270 research and review articles in the peer-reviewed journals, edited 25 books and authored/co-authored 100 chapters in edited books. He serves as a reviewer for many prestigious journals. Dr Singh attended several International and National Seminars, Symposia, Conferences and chaired technical sessions and presented papers in them.
Dr. Sawinder Kaur is presently serving as the Associate Professor and Head, Department of Food Technology and Nutrition, Lovely Professional University, Punjab, India. She is recipient of Gold Medal at both the graduation and post-graduation levels and also have received Research Excellence award by Lovely Professional University, two times in a row (2018, 2019). Dr. Kaur has working experience in both Food Industry and Academia for more than 15 years. She has more than 40 peer reviewed International Publications and also authored various international book chapters. She also has seven Indian patents filed in her name. She has organized and participated in numerous workshops and seminar and served on the organizing committees of conferences. She is an esteemed reviewer for numerous peer reviewed international publications and volunteers to review books, book proposals and projects.
Dr. Prasad Rasane is a doctorate in Food Science and Technology from the Banaras Hindu University, Varanasi, Uttar Pradesh, India and is recipient of the prestigious INSPIRE fellowship Award from the Department of Science and Technology, Government of India, the Merit Award by the Jawaharlal Nehru Memorial Fund, New Delhi, India and Research Excellence Award at Lovely Professional University, Punjab, India. He is currently working as Assistant Professor (Food Technology and Nutrition) in the Department of Food Technology and Nutrition and also serves as the Industry Interface Incharge, School of Agriculture at Lovely Professional University, Phagwara, Punjab, India, since past 6 years. He has more than 50 high impact peer reviewed international publications, several international book chapters and has filed 14 Indian Patents in his name. Dr. Rasane also serves as Vice President, Association of Food Scientists and Technologist of India-Jalandhar Chapter. He regularly volunteers as reviewer of scientific publications for International peer review publications and numerous projects and also serves on the editorial board of various national and international peer reviewed journals. He has organized various workshops and served on the organizing committee of conferences and seminars.
Dt. Jyoti Singh is currently working as Assistant Professor (Nutrition and Dietetics), in the Department of Food Technology and Nutrition, Lovely Professional University, Punjab, India. She is recipient of Academic Honor during her post-graduation and was also awarded research appreciation award (2019) at Lovely Professional University. Dt. Jyoti Singh has authored more than 20 peer reviewed international publications including high impact and Scopus rated research and review papers and book chapters. She also has seven Indian patents filed in her name. Dt. Jyoti Singh is member of Association of Food Scientists and Technologist of India and Indian Science Congress. Dt. Jyoti Singh, regularly participates in various International and National Conferences, Seminar and Workshops and has presented seminars on various topics like Food Safety, Product Development and Functional Food Research. She regularly volunteers as reviewer of scientific publications for International peer reviewed publications.
作者簡介(中文翻譯)
Dr. Joginder Singh是印度那加蘭邦Lumami的那加蘭大學植物學系的教授。之前，他曾在可愛專業大學的生物工程與生物科學學院擔任教授，並在植物學系的微生物生物技術和生物肥料實驗室擔任年輕科學家，該研究項目由印度科技部資助。他是多個科學學會和組織的活躍成員。他在同行評審期刊上發表了270多篇研究和評論文章，編輯了25本書，並在編輯的書籍中撰寫/合著了100個章節。他擔任多個知名期刊的審稿人。Singh博士參加了多個國際和國內研討會、研討會和會議，並主持技術會議並在其中發表論文。
Dr. Sawinder Kaur目前擔任印度旁遮普邦可愛專業大學食品技術與營養學系的副教授兼系主任。她在本科和研究生階段都獲得了金牌，並連續兩次（2018年、2019年）獲得了可愛專業大學的研究卓越獎。Kaur博士在食品行業和學術界擁有超過15年的工作經驗。她在同行評審的國際期刊上發表了40多篇文章，並撰寫了多個國際書籍章節。她還以自己的名義申請了七項印度專利。她組織並參加了許多研討會和研討會，並擔任會議的組織委員會成員。她是多個同行評審的國際期刊的尊貴審稿人，並自願審閱書籍、書籍提案和項目。
Dr. Prasad Rasane在印度北方邦瓦拉納西的巴納拉斯印度教大學獲得食品科學與技術博士學位，並獲得印度科技部的著名INSPIRE獎學金、新德里Jawaharlal Nehru紀念基金的優秀獎和旁遮普邦可愛專業大學的研究卓越獎。他目前在可愛專業大學的食品技術與營養學系擔任助理教授（食品技術與營養），並擔任旁遮普邦法格瓦拉的可愛專業大學農業學院的產業界面負責人，已有6年的工作經驗。他在高影響力同行評審的國際期刊上發表了50多篇文章，撰寫了多個國際書籍章節，並以自己的名義申請了14項印度專利。Rasane博士還擔任印度食品科學家和技術學家協會旁遮普邦賈蘭達爾分會的副會長。他定期自願擔任國際同行評審期刊的科學出版物審稿人，並參與許多項目，還擔任各種國內和國際同行評審期刊的編輯委員會成員。他組織了各種研討會並擔任會議和研討會的組織委員會成員。
Dt. Jyoti Singh目前在印度旁遮普邦的可愛專業大學食品技術與營養學系擔任助理教授（營養與飲食學）。她在研究生期間獲得學術榮譽，並在可愛專業大學獲得研究讚賞獎（2019年）。Dt. Jyoti Singh撰寫了20多篇同行評審的國際出版物，包括高影響力和Scopus評級的研究和評論論文和書籍章節。她還以自己的名義申請了七項印度專利。Dt. Jyoti Singh是印度食品科學家和技術學家協會和印度科學大會的成員。她定期參加各種國際和國內研討會、研討會和研討會，並就食品安全、產品開發等各種主題發表演講。
